Heat oven to 350 degrees. Spray a large casserole dish with cooking spray. (You may need an addition small dish depending on how many enchiladas you end up with). Spoon a small amount of enchilada sauce in the bottom of each dish to cover the bottom.
Mix the chicken and all the filling ingredients together in a large bowl and set aside.
Heat a thin layer of vegetable oil in a non-stick or cast iron frying pan over medium heat. Once hot, lightly fry each tortilla on both sides until there is some spotty brown spots but the tortilla is still soft and pliable. Remove to a paper towel lined plate and continue with the other tortillas. Add more vegetable oil as needed to keep a thin layer of oil for frying. Put a paper towel between each tortilla as you stack them to absorb excess oil.
Pour about 1/2 C of enchilada sauce in a large shallow bowl. Dip a tortilla in the sauce to lightly cover it on both sides and then spoon about 1/4 to 1/3 C chicken mixture into the tortilla and roll, placing it seam side down in the prepared casserole dish. Repeat until chicken mixture has been used up.
Pour the remaining enchilada sauce over the top of the enchiladas and then top with remaining shredded cheese.
Spray the underside of a large piece of tinfoil with cooking spray. Cover the casserole dish(es) tightly with foil and put in preheated oven. Bake for 15 minutes. Remove tinfoil and continue to bake until it starts to bubble and turn a little brown on the top, 15-20 more minutes. Remove from oven and let rest 10 minutes.
To serve, top with shredded iceberg lettuce, chopped cilantro, guacamole and/or sour cream.
Enjoy!